Tag Archives: peppermint

Peppermint Mocha Brownies

It’s a little late for a Christmas recipe, but frankly I can do whatever I want on this website. And what I want is a pan of Peppermint Mocha Brownies.

Made with my tried and true Cocoa Brownie base, these holiday treats come together super easily. Their already-deep chocolate flavor is punched up with semisweet chocolate chips, then accented with just enough peppermint extract and granulated espresso to evoke everyone’s holiday coffee shop fave.

But flavor’s only half of the equation here—Peppermint Mocha Brownies have to look the part, too! These are drizzled with a melted mix of chocolate chips and butter, and sprinkled with as much crushed candy cane as your heart desires. (My heart desires a lot.)

Peppermint Mocha Brownies are rich and satisfying; a little square goes a long way. I, however, have no self control and cut these on the larger side. I regret nothing.

Merry Christmas! Happy Holidays! Whatever and wherever you’re celebrating, I hope you’re safe, warm, and with people you love.

Peppermint Mocha Brownies
adapted from Alice Medrich's Cocoa Brownies
makes one 8- or 9-inch square pan

10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract (not mint extract)
1/2 cup all-purpose flour
2 teaspoons granulated espresso or coffee
1/2 teaspoon Kosher or sea salt
1/2 cup semisweet chocolate chips

For Garnish:
3 tablespoons semisweet chocolate chips
1 tablespoon unsalted butter
crushed candy canes or starlight peppermints

Preheat oven to 325F. Butter the inside of an 8- or 9-inch square pan. Line the bottom with parchment and butter again. Set aside.

In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.

Add vanilla, peppermint extract, and eggs to the pot, and stir/whisk to combine. Add flour, granulated espresso, and salt, and stir/whisk to combine. Fold in semisweet chocolate chips. Transfer batter to prepared pan and spread to the edges. Tap the full pan on the counter a couple of times to release any air bubbles. Top with pecans, if desired.

Bake brownies 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (not wet batter). Let cool completely in the pan on a rack.

Garnish the brownies. Combine chocolate chips and butter in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Use a fork to drizzle over brownies. Sprinkle with crushed candy canes.

Refrigerate brownies for 15-20 minutes, until chocolate sets.

Slide a knife around the edges of the pan before using parchment overhang to lift brownies onto a cutting board. Use a large, sharp chef’s knife to slice brownies into 16 or 25 pieces. Serve.

Leftovers will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

Peppermint Bark Cookies

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Peppermint Bark Cookies How have I never put peppermint bark on here? It’s chocolate, it’s peppermint, it’s festive, it’s iconic, and yet it’s never graced this blog. That is, unless you count assembling it on top of a giant sheet of chocolate cookie and then breaking it into a zillion jagged pieces, which I very much do.Ooooh y’all, these have been a long time coming. Over the years, I have tested putting peppermint bark on a cookie cake, shortbread bars, potato chips and brownies, none of which have made to on the blog, but these Peppermint Bark Cookies? These are where it’s at. If you make one new cookie recipe this holiday season, let this be it. It’s the best of two worlds (peppermint bark and cookies, duh), surprisingly simple, and so, so good.The dough comes together in a flash. It’s just my chocolate cut-out cookie recipe, but instead of stamping out cookies with graduated cutters, it’s divided in two and rolled into big rectangles. Each one gets a 15 minute freeze, a 17 minute bake and then has to cool completely before the peppermint barking. <—Sounds weird, keeping it anyway.

The way the recipe is written, these big cookies retain a good amount of softness, but aren’t gooey or underdone at all. Once baked and cooled, you can wrap them in plastic and wait a day or two before assembly, or you can get right to it. Peppermint Bark Cookies This part—the peppermint bark part—is easy, but I still have a few tips for you.

Use good quality pure white chocolate, like Ghirardelli or even Baker’s. Please don’t use white chocolate chips. Just don’t. Melting white chocolate is always a little finicky, but white chocolate chips? Forget it—too many stabilizers. I’ve outlined a microwave method for melting white chocolate in the recipe; it’s easy, but involves a few stops and starts and adding more chopped white chocolate at a certain interval. You may be wondering if any of that matters and if you can’t just chuck it all together and call it a day. And yeah, you can, but your white chocolate will never be as smooth and spreadable as what you see here. Heat and time, y’all. They’re important.

After your white chocolate is melted, add 1/2 teaspoon of peppermint extract. This will make your white chocolate seize slightly for a few seconds, but just keep whisking and it will smooth out. Could you skip the extract? Sure. But that extra hint of peppermint is wonderful. Peppermint Bark Cookies And speaking of peppermint, I like to use starlight peppermints in my Christmas baking. Some bakers prefer candy canes, but peppermints are cheaper ($1!) and look the exact same as candy canes when all bashed up. Oh, and unpopular opinion? They taste better than your average candy cane. Fight me. Peppermint Bark Cookies To make the peppermint bark, spread the melted white chocolate all over the big chocolate cookies and scatter on the bashed peppermints. Then give your cookies a 20 minute freeze to set the bark. You can also let it set at room temperature, but it will take a couple of hours and that seems like a lot when cookies can be had so much sooner.The last step in this process is the most fun: breaking the big cookies into shards! Just like with traditional peppermint bark, make the pieces as big or small as you like. Try to let go of the outcome—the charm here is that each piece is different. If you need uniformity with your Peppermint Bark Cookies, you can obviously slice the big rectangles into squares.After that, it’s time to treat yourself! These cookies have it all: a soft chocolate base, a layer of smooth, snappy, peppermint-spiked white chocolate, a smattering of candy, and a whole lot of holiday cheer. They’re so delicious that you could easily hoard the whole batch to yourself, but I think they’d be amazing packed up in tins and gifted. And speaking of food gifting, that’s what we’re talking about on Friday. See you then! Peppermint Bark Cookies

Peppermint Bark Cookies
makes lots

Chocolate Cookie Base:
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (natural or Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract

For peppermint bark:
40 starlight peppermints
16 ounces pure white chocolate (not white chocolate chips)
1/2 teaspoon pure peppermint extract (not mint extract)

Special Equipment:
rolling pin
2 12×16-inch sheets parchment
2 quarter sheet pans or jelly roll pans
small hammer/meat tenderizer/heavy object

Place oven racks in central positions. Preheat oven to 350F.

Make chocolate cookie base. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Mix in granulated and light brown sugars, followed by the egg and vanilla extract. Add dry ingredients in 3 installments, combining completely after each. Use your hands to knead dough into a mass, then divide it in two.

Lightly flour your rolling pin. Place one half of the dough on a sheet of parchment. Gently pat it into a rectangle shape before rolling it out to an 8×12-inch rectangle. You may need to slice off edges and patchwork your corners together—this is fine. Transfer dough (on parchment) to one rimmed sheet pan. Freeze 15 minutes. Repeat with remaining half of dough.

Bake frozen dough rectangles 17-18 minutes, until puffed and no longer raw looking. Watch the edges to make sure they don’t burn. Let cool completely on their pans on racks.

Prepare the peppermint bark. Place starlight mints in a ziptop bag and seal. Place bag on a cutting board, or other surface that can take some light bashing. Use a small hammer or other heavy object to smash peppermints into small pieces (follow your preference). Set aside.

Chop 12 ounces of the white chocolate and place in a medium microwave-safe bowl. Microwave in 30 second increments, stirring between, until melted (this takes 60 seconds in my microwave). Chop remaining 4 ounces of white chocolate and add to melted white chocolate. Microwave in 15 second increments, stirring between, until melted (this takes about 30 seconds in my microwave).

Add peppermint extract to white chocolate and stir until smooth. White chocolate may appear to seize at first, but just keep stirring and it will smooth out.

Divide white chocolate mixture onto the two rectangles and use the back of a spoon or offset knife to spread it to the edges, leaving a narrow border if desired. Sprinkle crushed peppermints over the top. Freeze cookies for 20 minutes to set white chocolate.

Remove cookies from freezer and let thaw a few minutes before breaking into pieces. Serve.

Leftovers will keep in an airtight container for a few days. Peppermints may degrade over time. Peppermint Bark Cookies

No-Churn Mint Chocolate Chip Cookie Dough Ice Cream

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I know. I know! Who makes ice cream in February?!

But I have three very good reasons:

1. It’s been in the fifties and sixties multiple times since last weekend’s deep freeze. In NYC, that’s practically June.
2. Until last week, I hadn’t had a freezer bigger than a shoe box in three years. I had to have something to put in it!
3. I wanted ice cream.

But what kind of ice cream? My two favorite flavors are Chocolate Chip Cookie Dough and Mint Chocolate Chip. I hadn’t been able to keep either at home for so long, making that decision just seemed impossible.

But what about a combination of the two? A rich vanilla-mint ice cream stuffed to the gills with bits of edible mint chocolate chip cookie dough? And no-churn (because I don’t have an ice cream machine)? That would do the trick. And so, I got to work.

This ice cream is so easy, it’s stupid. Anybody could make it. The most difficult part is being patient for six hours while it sets in the freezer. The base is made entirely of sweetened condensed milk and heavy cream, a combination that sounds like it shouldn’t work at all, but it totally does. The sweetened condensed milk (you guessed it!) sweetens the base, and since it’s condensed, it keeps ice crystals from forming while the ice cream is freezing. It also adds a little richness. The heavy cream is whipped and then folded into the sweetened condensed milk. This makes everything super creamy and light-textured, and ensures that the ice cream is scoopable. Add a little vanilla and freeze it, and you have some fantastic homemade vanilla ice cream. But we’re not after vanilla ice cream today. No, this is first-ice-cream-in-three-years ice cream. This is exciting ice cream!

Okay, maybe I’m being a little over-enthusiastic.

In this recipe, the sweetened condensed milk is flavored with vanilla and just a bit of peppermint extract. The whipped cream is folded in, followed by 1/2 cup of miniature chocolate chips. Then comes the best part: little pieces of eggless edible cookie dough flavored with a bit more peppermint and filled with more miniature chocolate chips. I dyed mine green to go with the mint chocolate chip theme (and because I think it’s cute), but food coloring is optional. Freeze it in a loaf pan, and scoop away!

So, who cares if it’s February? And who needs an ice cream machine? With this No-Churn Mint Chocolate Chip Cookie Dough Ice Cream, the answer is “nobody.”

No-Churn Mint Chocolate Chip Cookie Dough Ice Cream
makes about 8 cups

Edible Cookie Dough:
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 tablespoons milk of choice
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract*
3-5 drops liquid green food coloring, optional
1 1/4 cups all-purpose flour*
1/2 teaspoon Kosher or sea salt
1/2 cup miniature chocolate chips

Ice Cream:
1 14-ounce can sweetened condensed milk (not fat free)
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract*
2 cups heavy cream, cold
1/2 cup miniature chocolate chips

Put a 9×5″ loaf pan* in the freezer to chill.

Make the edible cookie dough. In a medium mixing bowl, use an electric mixer to cream butter and granulated sugar together until light and fluffy. Add milk, vanilla and peppermint extracts, and food coloring, and beat together until completely combined. Add in flour and salt. Mix until combined, scraping down the bowl as necessary. Add mini chocolate chips and mix until well-dispersed. Cover with plastic wrap and chill for 30 minutes.

Line a pan with wax paper. Remove dough from refrigerator. Scoop dough by the 1/2 teaspoon and roll into balls. Place rolled dough into wax paper-lined pan. Dough balls may touch–this is okay. Once all dough has been scooped and rolled, place full pan in freezer for an additional 15-30 minutes.

Prepare the no-churn ice cream. Pour sweetened condensed milk into the bottom of a large mixing bowl. Whisk in vanilla and peppermint extracts. Set aside.

In a separate mixing bowl, beat cream with an electric mixer until it holds billowy peaks, about three minutes. Slowly fold whipped cream into sweetened condensed milk, being careful not to deflate it too much or overmix. Fold in miniature chocolate chips.

Remove the frozen loaf pan and the dough balls from the freezer. Spread half the sweetened condensed milk mixture in the loaf pan. Top with half the dough balls. Spread the second half of the sweetened condensed milk mixture on top, followed by the remaining dough balls. Use a table knife to stir the cookie dough balls around. Cover the pan with two layers of plastic wrap, pressing it onto the surface of the ice cream. Wrap covered pan with aluminum foil. Chill six hours or overnight before scooping.

No-Churn Mint Chocolate Chip Cookie Dough Ice Cream keeps well covered in the freezer for about two weeks.

Notes:

1. Make sure you are using peppermint extract. Mint extract is not the same thing.
2. If you have concerns about eating raw flour, I suggest microwaving the flour for one minute, then letting it come back to room temperature before mixing.
3. Do not be tempted to use more than 1/4 teaspoon of peppermint extract in the ice cream base (or the cookie dough for that matter). Peppermint extract is very potent, and can easily make things taste like toothpaste if too much is added.
4. If you’d rather not use your loaf pan for this recipe, you may use another container with an 8 cup capacity. I recommend a glass Tupperware.

Peppermint Mocha Cookies

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We are officially halfway through Twelve Days of Cookies! Today’s recipe is sure to please all your coffee-loving friends and family: Peppermint Mocha Cookies! These cookies have all the flavors of your favorite holiday specialty coffee, no silly red cup required. Chocolate roll-out cookies spiked with espresso and peppermint, dipped in white chocolate and sprinkled with crushed peppermint candies? Sign me up! Let’s make some holiday cookie magic.

These cookies start with a souped-up chocolate roll-out cookie dough. Mix together flour, cocoa powder, granulated espresso, baking powder, and salt. In this recipe, you may use any kind of cocoa powder that you have on hand–both natural and Dutch Process will work well here. I like to use a combination of the two: six tablespoons of natural cocoa, six tablespoons of Dutch Process. Whatever you choose to do, these cookies will be out-of-this-world chocolaty. After you’ve whisked together the dry ingredients, it’s time to cream some butter. Then add in 1/2 cup each of granulated sugar and light brown sugar. The light brown sugar keeps these cookies slightly softer than your average chocolate roll-out, thanks to the moisture from the molasses. Next add one room temperature egg, followed by vanilla and peppermint extracts. I’ve mentioned previously that peppermint extract is potent, but it warrants a reminder. This recipe calls for only 1/2 teaspoon of the stuff, and that is plenty. Don’t be tempted to add more, or your cookies may taste a lot like your toothpaste…but with a kick of mocha. No, thank you. Add dry ingredients to wet in three installments, frequently scraping down the bowl. The mixed dough may look a little like clumpy play-doh.

Now for my favorite thing about this recipe: there’s no chilling required! This dough is ready to bake as soon as it’s mixed. Just turn it out onto a floured surface and knead it with your hands for a minute or two. That clumpy texture should quickly give way to a smoother dough, excellent for rolling. Re-flour your surface and a rolling pin, and then roll the dough to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut the dough. Place cut dough on parchment-lined sheet pans. Don’t worry too much about spreading–these cookies barely spread at all! Bake 8-10 minutes at 350F, until the tops no longer look raw. Let them cool on the baking pans for five minutes before removing to a rack to cool completely. Now, let’s melt some chocolate. You’ll need eight ounces of pure white chocolate. Don’t be tempted to use white chocolate chips–the stabilizers in them will likely keep the coating from melting evenly. Add a touch of coconut oil. White chocolate can have difficulty re-solidifying after it’s been melted. The coconut oil, which solidifies at 76F, will help the white chocolate to set at room temperature. And don’t worry–the coconut oil will not make your cookies taste like coconut. Melt your white chocolate and coconut oil in a double boiler or the microwave, stirring occasionally, until it is smooth. Place your cooling racks over some sheets of wax paper to keep your counters from getting covered in white chocolate and crushed peppermint candy. Now, take one cookie at a time and dip it halfway into the white chocolate mixture. Let some of the excess run off before laying it on the rack. Take some crushed peppermints and sprinkle them over the melted chocolate, and then repeat with all the remaining cookies. Leave the finished cookies at cool room temperature for a couple of hours to set the white chocolate. Alternatively, you can refrigerate the cookies briefly to set. Once the chocolate can be touched without coming off on your finger, they’re ready to eat!

Peppermint Mocha Cookies are so cute, your friends and family won’t be able to resist them! Between the minty mocha-flavored cookies and the white chocolate dip sprinkled with peppermints, these will be some of the most festive treats on your holiday table! These would also be perfect for food gifting to the coffee-obsessed friend in your life (everybody has at least one). No matter where you take them, they’re guaranteed to be a hit!

Need more Twelve Days of Cookies? Check out my recipes for Red Velvet Peppermintdoodles, Eggnog Sandwich Cookies, Whipped Shortbread Snowballs, Apple Cider Snaps, and Oreo-Stuffed Andes Peppermint Crunch Cookies! And there are six more recipes to come before Christmas. Make sure to check back soon 😊 Peppermint Mocha Cookies
makes about three dozen cookies

Cookies:
2 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder*
2 1/2 tablespoons (7 1/2 teaspoons) espresso granules*
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract

White Chocolate Dip:
8 oz pure white chocolate*
1 teaspoon coconut oil*
12 starlight peppermints, crushed*

Start by making the cookies. Preheat the oven to 350F. Line two sheet pans with parchment. Set aside.

In a large mixing bowl, whisk together flour, cocoa powder, espresso granules, baking powder, and salt. Set aside.

In a separate large mixing bowl, cream butter with an electric mixer. When butter is fluffy and lighter in color, beat in sugars. Beat in egg, followed by extracts. Add dry ingredients to wet in three installments, scraping down the bowl as necessary.

Turn dough onto a well-floured surface and knead for 1-2 minutes with clean hands. If the dough seems too sticky, knead in flour in 1 tablespoon increments. Using a floured rolling pin, roll dough to 1/4-inch thickness. Cut dough with a 2 1/2-inch round cookie cutter. Set cut cookies on prepared pans. Bake 8-10 minutes, until no longer shiny. Let cookies cool on the pans for five minutes before transferring to a rack to cool completely. Repeat rolling, cutting, and baking until all dough has been used.

Prepare the White Chocolate Dip. In a double-boiler or the microwave, melt white chocolate and coconut oil, stirring frequently. Dip cooled cookies halfway into the white chocolate mixture before setting them on a rack. Sprinkle crushed peppermint candies over the white chocolate. Repeat dipping and sprinkling with all cookies. Let cookies sit at room temperature until set, or briefly refrigerate cookies to set.

Cookies will keep covered at room temperature for up to a week.

Notes:

1. I use a mixture of 6 tablespoons natural unsweetened cocoa powder and 6 tablespoons Dutch Process cocoa powder. You may use all of one kind, if you choose. Use whatever you have on hand.
2. I use Medaglia d’Oro granulated espresso. Instant coffee may also be used.
3. I use Baker’s Premium White Chocolate Baking Chocolate Bars, which can be found at Target and many grocery stores.
4. Shortening may be substituted for the coconut oil.
5. Crushed candy canes may also be used, although I’m not sure how many you will need.

Oreo-Stuffed Andes Peppermint Crunch Cookies

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Welcome back to Twelve Days of Cookies! So far, there have been Red Velvet Peppermintdoodles, Eggnog Sandwich Cookies, Whipped Shortbread Snowballs, and Apple Cider Snaps. Today is Day 5 of this cookie marathon, and the holiday spirit is REAL. Also, the holiday rush. Oh my goodness. I have so much work to do before we ring in 2016 that it’s occasionally hard to breathe 😁 But almost all of it is really fun: baking cookies, making scones for friends, doing desserts for two fancy Christmas parties, celebrating Henry’s birthday, Christmas shopping, planning a New Year’s Eve party, and hanging with all my favorite tiny people. I have nothing to complain about, except for the busyness factor. So, here are some cookies that scream holiday cheer from the inside out, are easy to make ahead, huge, and totally delicious–just what I need this time of year. Maybe it’s what you need, too.

These cookies start with a soft sugar cookie dough. It has all the usual suspects, plus a couple of extras to make these extra-super delicious. Whisk together flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. I’ve mentioned before that cornstarch keeps cookies a little softer and chewier, just like it gives cakes a tender crumb when used in cake flour. You could leave it out, but the tiny little bit of it adds so much to the texture. Don’t skip it! On to the leaveners: there are three of them. Yes, three. Baking powder, baking soda, and cream of tartar. Baking powder is a combination of baking soda and acid, so it reacts by itself. However, it’s not as powerful as baking soda, so we need to add a little of that too. And cream of tartar is an acid, so it will react with the baking soda (a base) to give us even puffier cookies. Plus, it helps with a smooth, tender texture by keeping the sugars from being able to re-crystallize after they cool. Science, you guys. It’s what makes our cookies awesome.

Now, on to the wet ingredients. Cream some butter, and then add in both granulated and light brown sugar. The light brown sugar gives the dough a little more moisture and chew, plus complexity from the molasses. Then comes one large egg and one large egg yolk, followed by vanilla. Add dry ingredients to wet, fold in some chopped Andes Peppermint Crunch candies, and chill that dough for at least two hours, or up to three days. Take the chilling time and get some of your holiday-ing done. Address your cards, order all your gifts on Amazon Prime, trim the tree. Take that nap that you desperately need. And then come back and break out the Oreos.

The only thing better than a cookie is a cookie stuffed with another cookie. Here, we use Double Stuf Oreos. Take your chilled dough out of the fridge. Scoop the dough by the tablespoon, and then flatten each scoop into a disc. Top half of the discs with Double Stuf Oreos, and top the Oreos with a second disc of dough. Then, use your fingers to pinch the edges of the discs toward each other and then smooth the seams a bit. Set the cookies at least three inches apart on prepared baking sheets. Bake them for 11-12 minutes, until lightly golden brown and no longer wet-looking. I like to top the finished cookies with some additional Andes Peppermint Crunch pieces, but this is purely for aesthetics and totally optional. Let these cookies cool for a few minutes before enjoying.

Oreo-Stuffed Andes Peppermint Crunch Cookies are huge, soft cookies that can’t help but bring a little holiday cheer to your cookie trays this year. With a Double Stuf Oreo center and a chewy cookie shell dotted with creamy peppermint candies, what’s not to love?! These cookies would ship like a dream, and I know the recipients will adore them. Vanilla, peppermint, and Oreos? Tastes like Christmas to me!
Make sure to check back over the next couple of weeks for seven more holiday cookie recipes!

Oreo-Stuffed Andes Peppermint Crunch Cookies
makes 21 cookies

3 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon cream of tartar*
1/2 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
2 teaspoons real vanilla extract
28 Andes Peppermint Crunch candies (one 4.67oz package),* chopped
21 Double Stuf Oreos*

In a large mixing bowl, whisk together flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. Set aside.

In a separate large mixing bowl, beat butter until it if fluffy and lighter in color. Beat in sugars, followed by egg and yolk, and then vanilla. Add flour in two installments, combining completely. Fold in Andes Peppermint Crunch candies. Cover dough and chill at least two hours, or up to three days.

Preheat the oven to 350F. Line two sheet pans with parchment.

Scoop dough into tablespoons. Flatten the dough balls into discs. Place Oreos on half of the dough discs, and top with remaining discs. Fold edges in toward each other, enveloping the Oreos. Smooth the seam with your fingers. Repeat with all dough. Bake cookies 9-11 minutes, until they are lightly golden. Let them cool on the pans 5-7 minutes before removing to a rack to cool completely.

These cookies keep well covered at room temperature for up to three days.

Notes:

1. Cream of tartar is mandatory. There is no substitute.
2. Andes also makes Peppermint Crunch baking bits. If you’d like to use those in place of the chopped candies, I suggest 1 cup.
3. I used the Winter variety because I like the red centers. Use whichever variety you like best.

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Tag Archives: peppermint

Peppermint Mocha Brownies

Peppermint Bark Cookies

Peppermint Mocha Cookies

Oreo-Stuffed Andes Peppermint Crunch Cookies